TUCKER, Ga. — The poultry industry is redefining how food safety is addressed. Salmonella continues to be the top foodborne pathogen associated to poultry in the United States. Salmonella does not originate at the processing plant, but it is a principal control point in the process.
An objective for improved food safety plans is to reduce the number of pathogens that enter the processing plant so that the plant becomes the linchpin of Salmonella control programs. There has been a lot of conversation around applying mitigating controls at the farm and at the hatchery level, with the goal of eliminating pathogens. . .
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